The white creamy icing was slathered on “guinea pig cakes” with enthusiasm – much of it building up around the edges leading to sweet tempting stalagmites.
A group of cake-decorating connoisseurs of confectionary craftsmanship focused on provided instruction to mold creations into works of sugar-coated art.
The small-room of students attending “Cake Decorating 101” at the post commissary recently received a basic introduction to the art.
Provided by a team from the Military Deli and Bakery Services, students soon realized the art of decorating cakes was a bit more involved than most might have thought.
Like auto body specialists who work to remove dents and touch up paint on vehicles, the ability to turn the basic cake into a masterpiece takes talent. To do so, students used tools of the trade to produce shells, flowers, bubbles, and balloons for their anti calorie-conscious concoctions.
On the positive side, according to instructors, the icing contained zero trans fat, which was a good thing for students who found themselves “stealing” samples between sessions or destroying the evidence of poor design in a similar fashion – one swipe of a finger removing any remnants of poor craftsmanship into the mouth of the artist.
“I have 10 grandchildren,” said Shanna Bennett, a cake decorating student and produce manager at the commissary. “So every month there’s a reason to make a cake. There’s always a monthly celebration.”
Bennett said, “I’ve never experienced anything like this. This is really a treat.”
According to instructors, the ability to craft extremely detailed, professional decorations can take anywhere from a couple of days to several weeks to learn – depending on how quickly a student catches on.
Tools of the trade to include the many tips used to make designs, tubs of icing, and various “sculpting” gear ranges in price but are not exorbitant.